Prep 20 mins
Cook 35 mins
This recipe is from the vegetarian cookbook Mediterranean Harvest. You can substitute green beans or Italian flat beans for the fava beans.
- kosher salt
- 3 lbs fresh fava beans, shelled and skinned or 3⁄4 lb green beans, cut into 2-inch lengths
- 1 1⁄4 lbs ripe tomatoes, peeled and chopped
- 2 garlic cloves, minced
- 2 -3 tablespoons extra virgin olive oil (to taste)
- 1 teaspoon balsamic vinegar (optional)
- 2 tablespoons of fresh mint or 2 tablespoons basil, chopped
- fresh ground black pepper
- 1 lb rigatoni pasta or 1 lb penne
- 1⁄2 cup feta, crumbled
- Bring a large pot of water to a rolling boil. Add a generous amount of salt and the beans. Boil favas for 1 minute, then remove from the pot with a slotted spoon and shock in a bowl of ice water. Boil green beans for 5 minutes until just tender and transfer to a bowl of ice water. Cool for a few minutes, then drain. Save the water for the pasta.
- In a large pasta bowl, toss together the tomatoes, garlic, olive oil, vinegar, mint, and salt and pepper to taste. Add the beans, toss together, and allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
- Bring the salted water back to a boil and add the pasta. Cook until al dente, drain, and toss with the tomato mixture. Add the feta, toss again and serve at once.